Receta Frijoles Negros (Black Beans)

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3 votos | 2472 views

I love these beans with any kind of rice. Also, you can puree them with some some taco seasoning and serve them as a dip.

This recipe is a good pair with churrasco grilled meats and bbq.

You can make these in the crockpot, but after soaking, they cook on the stovetop fairly quickly.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8
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Ingredientes

Cost per serving $0.35 view details
  • 1 lb. black beans, soaked in water overnight
  • enough homemade or canned chicken broth to cover the beans by 3 inches, plus more, as needed
  • 3-4 sprigs epazote, chopped, or 2 tsp. dried
  • note: dry epazote can be found in Mexican and Latin groceries.
  • 1 medium onion, chopped
  • 2-3 cloves garlic, chopped, or 1/2 tbs. garlic powder
  • 1 tsp. Mexican oregano
  • 1 tsp. homemade sazon, or Goya's Culantro con Achiote, or taco seasoning
  • 1 tsp. cumin
  • 1 tsp. vinegar
  • 1 tbs. chopped cilantro
  • 1 tbs. olive oil
  • 1 tsp. salt
  • 1 tsp. ground pepper
  • garnish: shredded or crumbled mexican cheese of choice
  • or pico de gallo

Direcciones

  1. Put pre-soaked and sorted beans in a pot with all the other ingredients.
  2. Bring to a boil, ten turn down to simmer the beans, uncovered, for 45 minutes.
  3. Begin checking for doneness.
  4. Beans should be soft, not al dente, and have about an inch and a half of liquid covering them.
  5. Mash some of them to thicken the bean liquid.
  6. Serve in bowls or over rice. Top with cheese.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 74g
Recipe makes 8 servings
Calories 217  
Calories from Fat 22 10%
Total Fat 2.59g 3%
Saturated Fat 0.46g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 295mg 12%
Potassium 876mg 25%
Total Carbs 37.19g 10%
Dietary Fiber 9.0g 30%
Sugars 1.75g 1%
Protein 12.53g 20%
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Evaluaciones

  • Bob Vincent
    Hi Myra:
    Monday is legume day at our house. I made 2 lbs of Frijoles Negros today. They came out great. Thanks for sharing.
    Bob
    Yo he cocinado/probado esta receta
    1 reply

Comentarios

  • Bob Vincent
    09 de Junio de 2012
    Hi Myra:
    I will surely will try these beans. I couldn't find epazote plants for my garden this year so I will have to used dried. Too bad as they grow like weeds once they get started. I like the addition of vinegar to perk things up a bit. I have 2 lbs of black beans in the pantry so I may try this next week. A nice combination of spices and herbs. Thanks for sharing.
    Bob
    1 reply
    • myra byanka
      10 de Junio de 2012
      Hi,

      Have been eating these beans the last few days with cilantro basmati rice. Yum!

      Myra

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